Beans, a second-level Chinese character, is pronounced as 豉（chǐ）, [豆豉], a kind of food made from cooked soybeans or black beans after fermentation.

Beans, a second-level Chinese character, pronounced 豉 (chǐ), [豆豉] a food made from cooked soybeans or black beans after fermentation. Douban (豆豉). Made from cooked soybeans or wheat after fermentation. There are two kinds: salty and light. For flavoring. The light one can also be used as medicine. For example: black bean wine (wine impregnated with black beans for medicinal use); black bean soup (i.e., tempeh).

Tempeh is a traditional Chinese specialty fermented soybean seasoning. Tempeh (Glycine max) is made from black beans or soybeans, using Trichoderma, Aspergillus, or bacterial proteases to break down soybean proteins, and when it reaches a certain level, it is made by adding salt, wine, and drying to inhibit the enzyme's vitality and slow down the fermentation process.

The Japanese used to call tempeh "natto," which later came to refer exclusively to the Japanese invention of sugar natto. Tempeh is also commonly consumed in Southeast Asian countries, but is less popular in Europe and the United States. In Guizhou, Guangdong, Guangxi, Anhui, Henan, Hunan, Jiangxi, Shandong, Sichuan, Chongqing, and southern Shaanxi, Gansu Qingyang area folk specialties, tempeh orthodox pronunciation called dòu shǐ (bean yagyu) can also be read as dòu chǐ.

The tempeh is a kind of bean food. It is usually made by fermenting soybeans or black beans after they have been soaked and steamed or boiled, and is mostly used for flavoring, but can also be used as medicine. Yang obviously "hometown flavor snacks": "it is made ...... Amalgamated with water a few times, and then boiled in one hundred degrees of boiling water, with the fishy anise and fennel, peppercorns and spices petals, and then put down a good mouth mushroom soy sauce, edamame when it's almost cooked."

Traditional fermentation

Tempeh is a traditional fermented soybean product in China. As early as in the Han Dynasty was known to be able to reconcile the five tempeh delicious, unique aroma, rich in protein, a variety of amino acids and other nutrients. China in the war against the United States and Korea, had a large number of production of tempeh supply volunteer troops to eat, in order to enhance appetite, supplemental nutrition.

Because it is rich in nutrients, it is easy to deteriorate, and once stained with raw water, it is easy to mold. Therefore, it is best to use ceramic utensils to seal and store it, so that it can be kept for the longest time and the aroma will not be emitted.